Cookie Comparison

A few days ago I became aware of a lack of gluten-free snacks available at coffee shops.  I decided to see what snacks are available and then compare them. I went to four different cafes: Good Earth, Starbucks, Tim Horton’s, and Second Cup, and I found macaroons, TONS of gluten-free coconut macaroons. (I’m curious why these establishments think celiac people love this mediocre cookie.) Next my little sister, my celiac mom, and I tried a bit of each of the cookies I purchased and wrote down what we found.




Good Earth


Tim Horton’s

Second Cup


Coconut Macaroons and Chocolate Macaroons.


The barista said they are working on it.

Coconut Macaroons.

Several options, including Coconut Macaroons.


They both tasted awfully sweet and the almond extract made them taste like chemicals, or maybe that was the chemicals. They were gritty, dry, and crumbly. The chocolate one was ever so slightly better than the other.

This had a distinctly absent taste, rather like air or water.

Unfortunately this cookie was the worst. It was hard, artificial, and extremely sweet. It also had a disgusting aftertaste. 

This one held together, had a better texture, was more moist, and the chocolate on the bottom improved the flavor. It also wasn’t overly sweet.


No nutritional information available.

Zero Calories!

This cookie had twenty-three ingredients. Twenty-three! Most of which I cannot pronounce. It had 250 calories and 14 grams of fat.

This cookie only had 13 ingredients, but was 440 calories and 28 grams of fat. Definitely not healthy.

            Honestly I do not recommend any of the options that I tried today. Julia spat out the Good Earth cookie and my mom spat out the Tim Horton’s one. After eating a small bite of four cookies, I felt sick. It was so much sugar. Once she finished eating some of each cookie, Julia said, “I think food tasting is not going to be my career.” The situation made my seven-year-old sister not want to eat for a living. To say the least, I was disappointed with the options available. Today I am grateful to be able to eat wheat and gluten. I hope companies will realize the need for more allergy friendly alternatives and supply GOOD options.